Fennel puree from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on March 21, 2022

    I thought this was great- had no hairball problems like Jane. It does go amazingly well with the soy orange sauce. But the portion that is made with 1 lb of fennel is pretty small. It is rich, so maybe that is the point, but the amount was more like a sauce or a dip than a side dish.

  • Jane on July 15, 2012

    This tasted good though I could definitely have made it better if I had removed anything that resembled core in the fennel bulb. I haven't ever pureed fennel before and I assumed the 1/2 inch pieces would all cook through in 40 minutes of simmering. But the core pieces wrapped around the processor blade and resembled a hairball which is not going to help build an appetite for dinner. So my puree was not as smooth as it should have been but I still liked it. I served it with sauteed salmon on p.237 and soy-orange sauce on p.424 from the same book. A really good combination.

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